I have been wanting to make a fig cake this year since the figs started to ripen on the farm. So I searched the internet & found a recipe that I just fell in love with. The recipe came from a Blog called, Southern Hospitality, & it is just absolutely wonderful, & possibly one of the most moist cakes that I have ever baked.
3 fresh farm eggs lightly beaten
1 cup buttermilk 1 cup vegetable oil 1 tsp. vanilla 2 cups of All purpose flour 1 & 1/2 cups sugar 1 tsp. salt 1 tsp. baking soda 1 tsp. freshly ground nutmeg 1/2 tsp. freshly ground cloves
1 tsp. cinnamon ( I prefer Ceylon Cinnamon, but any will work)
1 & 1/2 cups chopped figs
1/2 cup chopped pecans
Mix dry ingredients in a ;large mixing bowl, add all the wet ingredients & mix well, but do not over mix., & then fold in pecans and figs . Pour cake batter into a greased & floured Bundt pan, & bake at 350* for 40 -45 min. Check with a toothpick & make sure it comes out clean.
1/2 cup buttermilk 1 cup sugar 1/2 cup butter 1 TBL light corn syrup 1 tsp. vanilla
Combine all the ingredients into a sauce pan, & bring it to a rolling boil & be sure to stir so nothing gets scorched. Cook the glaze for around 3 min. Once cooked, be sure to allow glaze to cool down before pouring it over the fig cake. You are going to want to take a toothpick & randomly poke holes in cake, & this will allow the glaze to penetrate the inside of the cake.